Slow Cooker Bread Pudding is a comforting dessert that brings together day-old cinnamon rolls and rich custard in a warm, gooey delight. Using a slow cooker makes it easy to whip up a delicious treat without much fuss, perfect for any gathering or family meal.
For those who may need substitutions, feel free to swap out the milk for a dairy-free alternative or use a sugar substitute for a healthier option. Choosing high-quality cinnamon rolls will enhance the flavor of the pudding, and if you’re not a fan of raisins, they can be left out without sacrificing the overall texture. Just remember, fresh eggs are always a great choice for the best custard consistency.
Pudding & Mousse
Slow Cooker Bread Pudding Recipe
Ingredients
- 8 cups cubed day-old unfrosted cinnamon rolls
- 4 eggs
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 cup raisins
Instructions
- Place 8 cups of cubed day-old unfrosted cinnamon rolls in a 3-qt slow cooker.
- In a small mixing bowl, combine 4 eggs, 2 cups of milk, 1/4 cup of sugar, 1/4 cup of melted butter, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of ground nutmeg; beat until smooth.
- Stir in 1 cup of raisins, ensuring they are evenly distributed.
- Pour the egg mixture over the cinnamon rolls; stir gently to coat the rolls evenly without breaking them apart.
- Cover the slow cooker and cook on low for 3 hours, or until a knife inserted into the center comes out clean.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: